Description
Rigatoni with Roasted Broccoli and Chickpeas is a vibrant, healthy dish that combines al dente rigatoni, crispy roasted broccoli, and hearty chickpeas, all tossed in a zesty lemon-garlic sauce. Perfect for weeknight dinners or special occasions, this recipe offers robust flavors while remaining simple to prepare. Enjoy a satisfying meal packed with essential nutrients and plenty of color on your plate.
Ingredients
Scale
- 8 oz rigatoni pasta
- 2 cups fresh broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss broccoli florets and chickpeas with olive oil, garlic, salt, and pepper. Spread on the baking sheet.
- Roast for 20-25 minutes until golden brown.
- While roasting, boil salted water in a large pot. Cook rigatoni according to package instructions until al dente.
- Drain the pasta (reserve some cooking water) and combine it with the roasted vegetables in a large bowl. Drizzle with lemon juice and toss gently.
- Serve topped with grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 385
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 6mg